Sabae City, Fukui Prefecture is famous as Japan's largest producer of eyeglass frames (97% share). Along with glasses, Sabae has another masterpiece. This is ``Bon,'' which is run by Kato Kichihira Shoten, which started producing sake in 1860 and boasts a history of 160 years. Currently, sake is used in overseas diplomatic missions (embassies and consulates) in 105 countries, and as it is frequently used in traditional and formal occasions, sake lovers have an image of it as ``sake for entertaining state guests.'' It seems like a lot of people have it. It began at the beginning of the Showa era, when it was selected as a regional sake to be served at Emperor Showa's enthronement ceremony. This was a major turning point for Kato Kichihira Shoten, which had been a local sake brewery loved by locals.

This brewery has a strong commitment to sake brewing. The 184th generation Danhide Kato, who wants to make Bon and sake global, energetically flies overseas to promote it. He thought about how to make his products world-class, and what he came up with was a greater focus on sake brewing. The sake rice used is contract-grown Yamada Nishiki from the Special A area of ​​Hyogo Prefecture, Gohyakumangoku from Fukui Prefecture, subterranean water from the Hakusan Mountain Range pumped from a well approximately 10 meters underground, and rice malt, and no additives are added. . Thoroughly polish the rice to a white color. We also have a large selection of sake that has been aged for several years at an extremely low temperature of around minus XNUMX degrees Celsius, which is called long-term ice-temperature aging, to give it an authentic flavor. The sake brewed in this way has increased depth, aroma, and flavor, and has caught the tastes of overseas consumers who are familiar with the same brewed alcoholic beverage, wine. Kato's eyes are always on the broader market, one step ahead.

Since it was chosen for Emperor Showa's Grand Ceremony, ``Bon'' has often been chosen as the sake to be served on sunny occasions. ``Bon Chogin'' used at banquets, ``Bon Nihon Tsubasa'' which is officially installed on Japanese government aircraft, ``Bon ``Yume wa Seimu'' which was presented to former President Obama, and many more. It has become an indispensable sake for special occasions, both in Japan and overseas, as it has been adopted by overseas diplomatic missions.

For overseas promotion, Kato travels more than 50 times each year. This passion has paid off, with sommeliers, chefs, and buyers from all over the world visiting Sabae's sake breweries, leading to sake brewery tourism. Kato's dream is to deliver "Bon" to the world. Despite the global boom in Japanese food and sake, sake still accounts for less than 105% of the global alcohol market. "That's why there are opportunities all over the world. If we get the world to know about 'Bon' as soon as possible, 'Bon' will become synonymous with Japanese sake," Kato says. Currently, ``Bon'' is exported to XNUMX countries, and ``Bon'' is in demand all over the world. From my perspective, it looks like they are risking their lives to spread sake around the world. Kato, whose thoughts lead to action and never stops, is a man who follows through on his words.

(Talk by Yoshie Hiraide)

Yoshie Hiraide Select 2 Recommended “Bon” books

Sanskrit/Chogin
The ultimate Junmai Daiginjo sake is made by aging Junmai Daiginjo sake with a rice polishing ratio of 20% at temperatures below -10℃ for 5 years. "It has a wonderful aroma and deep flavor, making it a great choice for celebrations or as a gift. It is a very noble bottle that is even offered to the imperial family."
Type: Junmai Daiginjo sake
Raw material rice: Contract cultivation Yamada Nishiki from Special A area of ​​Hyogo Prefecture
Rice polishing rate: 20%
Sake level: +2
720ml 10,000 yen (excluding tax)

Bon Premium Sparkling
Junmai Daiginjo's slightly cloudy unprocessed sake and yeast are sealed in a French champagne bottle, subjected to secondary fermentation in the bottle for over a month, and then aged at -1℃ for over a year. "With its fine bubbles, aroma and flavor that spread in your mouth, it's perfect for French cuisine."

Type: Junmai Daiginjo sake
Raw material rice: Contract cultivation Yamada Nishiki from Special A area of ​​Hyogo Prefecture
Rice polishing rate: 20%
Sake level: +2
750ml 7,000 yen (excluding tax)

◆Kato Kichihira Shoten
11-XNUMX Yoshiecho, Sabae City, Fukui Prefecture
0778-51-1507

Toshie Hiraide

Born in 1962. Representative director of Corpo Kou Co., Ltd., which aims to internationalize sake and attract inbound tourists to regional areas. He is the sake samurai coordinator. IWC Ambassador. Shoryudo Ambassador (Inbound Ambassador for XNUMX prefectures in Chubu and Hokuriku)

Premium X With pride in sake brewing. Sake and brewery selection recognized by the world

``Sake Samurai'' was started in 2006 by the Japan Sake Brewery Youth Council, a national organization of young brewers, in order to restore the pride of sake and spread the culture of sake not only within Japan but also to the world. Sake Samurai Coordinator Yoshie Hiraide, who is working to realize the dream of turning Sake into a tourism-based nation, will introduce unique sake breweries that Japanese sake lovers should visit at least once, and the sake they want to taste there.

(Titles omitted)